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Roasted Beet & Blueberry Salad
Ingredients
  • 2 pounds small-to-medium beets
  • ½ cup water
  • 1 tablespoon fennel seeds, toasted
  • 2 tablespoons rice vinegar
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons whole-grain mustard
  • 1 small clove garlic, minced
  • ½ teaspoon honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup canola oil
  • 3 tablespoons extra-virgin olive oil
  • ½ cup fresh blueberries
  • ½ cup baby mozzarella balls
  • Thinly sliced radishes & microgreens for garnish
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